The Joshua Wilton House hosts fantastic events throughout the year that highlight our chef’s skills, encourage wine & cocktail knowledge, and familiarize our guests with new and exciting culinary experiences. Furthermore, the Joshua Wilton House regularly hosts special dinners for all of your favorite holidays such as Valentine’s Day, Mother’s Day, Easter, Thanksgiving, New Year’s Eve, etc.

All events are subject to change. Follow us on our social media accounts for updates and announcements regarding our special events


Easter Backdoor Bakery - 2019

Introducing our Easter Backdoor Bakery 2019! Executive Pastry Chef Jacoby Dinges has prepared elegant holiday treats reminiscent of traditional Easter pastries, with an elegant Wilton House twist.

Tulip Petite Gateaux - elegant tulip-shaped petite cakes with strawberry and coconut cream.

Hot Cross Buns - Delicate sweet buns with currants, candied lemon, and orange

Strawberry Marshmallow Knots - Fluffy homemade marshmallow infused with fresh strawberries for a light and airy sweetness.

7791293136_IMG_7186.jpg

Top Chef 2019- Harrisonburg

An Event For Blue Ridge CASA for Children

2019 will host the second annual Top Chef Harrisonburg event. The event will host a friendly competition amongst Chefs from local Harrisonburg restaurants, with the winning Chef receiving the title of “Top Chef Harrisonburg”. Votes will be tallied from both event attendees and a judge’s panel.  In addition to the Chef’s dishes, the evening will feature Bluestone Vineyard wine, live entertainment, and door prizes.

logo-silver-sans-casa-opt.png

Executive Chef Tom French will participate for his second year! Already named “Best Chef in the Valley” by HDR, French has a title to defend!


Taste of Downtown 2019

In celebration of everything Downtown Harrisonburg has to offer, we are opening our doors with a fantastic three-course meal for just $35/guest with an additional full-wine pairing with each course for only $15/guest. Join us Tuesday thru Saturday starting at 5pm to enjoy some of the best food our town has to offer. Chef French has crafted a specialty menu sure to wow you:

First Course

JOSHUA WILTON SALAD - mixed greens - pickled carrots - radish - bleu cheese - cherry tomatoes - bacon - herb vinaigrette

VA CLAM CHOWDER - potatoes - bacon - corn

PRINCE EDWARD ISLAND MUSSELS - white beans - leeks - tomatoes - chorizo cream

Second Course

FAROE ISLAND SALMON - colcannon potatoes - green beans - watercress sauce

LAMB RAGOUT - parisienne gnocci - ricotta

DUCK BREAST - fondant potatoes - creamed spinach - truffled demi

Third Course

CRÈME BRÛLÉE

GOAT CHEEESE CHEESECAKE

IMG_5423 (2).jpg

Valentine’s Weekend 2019

A night for lovers! Our chefs have created a three-course meal sure to make any evening special, Due to high volume on Valentine’s Day, we have extended this amazing menu throughout the weekend for everyone to enjoy!

First Course 

RED PEAR CARPACCIO - baby spinach - cheddar - candied pecans - sherry maple vinaigrette

LOBSTER BISQUE - Chives

FRIED OYSTERS - avocado - cilantro - lime - brussel slaw - tomato concasse

DUCK AND FOIE GRAS RILLETTES - grilled bread - pickled blackberry - orange gastrique - frisee

Main Course

FILET MIGNON OSCAR - jumbo lump crab - asparagus - duchess potatoes - béarnaise

SEA SCALLOPS - braised pork belly - vanilla parsnip puree - apple fennel chutney - beet vinaigrette 

PHEASANT BREAST - braised savoy cabbage - ‘nduja compound butter - shoe string potatoes

HALIBUT - creamy polenta - agrodolce peppers - pesto

 Dessert Course

CHOCOLATE & RASPBERRY MILLE FEUILLE

 CRÈME BRULEE

IMG_8507.JPG

Chef Jacoby Dinge’s Dessert Tasting

Date: January 25th 2019 

Chef Jacoby Dinges has culminated his passion for fantastic desserts in his three-course dessert tasting menu with drink pairings. We’re excited to highlight Jacoby’s skill and passion in his field, and highly encourage guests of all culinary backgrounds to join. For $50/person, guests will enjoy:

First Course: Tarragon & Thyme Panna Cotta - Citrus Consommé - paired with a craft cocktail

Second Course: Lemon Meringue Tart with Coconut Gelée - Tamarind infused Spaghetti Squash - Coconut Ice Cream - paired with a glass of white wine

Third Course: Chocolate Soufflé - créme anglais - fresh berries - paired with a glass of red wine

IMG_1616.JPG